Mediterrane Pasta mit schwarzen Augenbohnen, Knoblauch, Tomaten und frischen Kräutern – aromatisch und gesund zubereitet.
# Zutaten:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
→ Hülsenfrüchte
02 - 1 can (14 oz) black-eyed peas, drained and rinsed, or 1.5 cups cooked black-eyed peas
→ Aromaten und Kräuter
03 - 3 tablespoons extra-virgin olive oil
04 - 3 garlic cloves, finely sliced
05 - 1 small red onion, thinly sliced
06 - 1 tablespoon fresh oregano or 1 teaspoon dried oregano
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
→ Gemüse
09 - 1 cup cherry tomatoes, halved
10 - 1 cup baby spinach leaves
→ Würzmittel
11 - 0.5 teaspoon sea salt, plus additional to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes (optional)
→ Garnierung
14 - Zest and juice of 0.5 lemon
15 - 0.33 cup crumbled feta cheese (optional)
# Zubereitung:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 0.25 cup of the cooking water.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sautéing for 2-3 minutes until fragrant and softened.
03 - Stir in the cherry tomatoes and cook for another 3-4 minutes, until just softened.
04 - Add the black-eyed peas, oregano, salt, pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine.
05 - Add the cooked pasta and reserved cooking water to the skillet. Toss well, then add the spinach and cook until just wilted, about 1 minute.
06 - Remove from heat, stir in lemon zest and juice, parsley, and basil. Adjust seasoning as needed.
07 - Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.
